Victor Cossy, a former architect and graphic designer with twenty years of experience, has radically changed his approach. The course of his life by deciding to reorient himself towards viticulture and oelology. After three years of apprenticeship with Muscadet winegrowers, Victor acquired a hectare of vines, cultivated in the same way. in organic since 2007. It is this moment that Victor Cossy created his own estate, establishing his place as a young winemaker without an agricultural heritage, but with a desire to grow. firm to produce quality wines. Currently, he cultivates 2.5 hectares of vines using electroculture and geobiology.

His approach is imbued with innovation and forgotten ancestral techniques. It is based on the « common sense » and an attitude of accompanying nature, without seeking to dominate her. Victor Cossy mainly aspires to; to enhance the land he cultivates, in order to create authentic and generous wines.

The domain is located in in the region of Muscadet Sè west of the Loire Valley, to the west of the Loire Valley. about 20 minutes southeast of Nantes, towards Clisson. Its plots, from varied terroirs (2-mica schists, gneiss, gabbro), are worked to allow the production of grapes. allows the rock to fully express itself, naturally revealing its minerality.
The grapes grown in natural in these vines is mainly « Burgundy melon », the variety emblematic of the Nantes vineyard. Another part of the estate is dedicated to « Gamay and Folle blanche ».
We recommend that you taste the wines of Domaine Fermenterre which are always very well crafted, at a high level. discover!

In the vineyard, the materials used are:

• The tiller and mower for working between rows
• The tractor for working the cavaillon
• Treatments are carried out at the same time. back with an atomizer at the start of the season over the entire area then depending on the pressure, by tractor over 1.5 ha and at a later rate. back on 1 ha

Shallow soil work, grassing under the row, treatments with herbal teas and plant decoctions (horsetail, yarrow, meadowsweet, etc.) which strengthens the effects of low doses of copper and sulfur allowing effective protection.

The vines are 35 to 100 years old. 60 years old, require special attention.

The entire estate (vines and wine) is managed according to the specifications of organic farming (Ecocert Certification) and biodynamic (without certification) with the absence of chemicals.

The harvest begins with a 30 l base of native yeast in a demijohn which will allow us to form an opinion on the vintage and also, by that means, to form an opinion on the vintage. Using a pipe, deinertate the first harvest receiving vat. The CO2 is then accompanied by via VMC in each tank each reception. Pressing is done in an old vertical press or in a horizontal press. tray depending on the vintages, the pressure does not exceed 2 bars over a time of 4 to 6 hours.

For macerations, the white is graped. and the red is in whole cluster for periods of 10 days to 10 days. 203 days depending on the vintages.
The aging on lees for the whites lasts 2, 8, 15 or 20 months

The wines are bottled without filtration and with a small addition of sulphite (less than 15 mg) when necessary.